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Gingered Shortbread

Shortbread is the ultimate sugar cookie, crisp yet tender, and bursting with buttery flavor. It's a good cookie to make when the cookie monster in you growls but you don't have any eggs in the house. Gluten-free rice flour (cornstarch can be substituted) is used with regular flour to give it a delicate crumb.

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Preparation

Position a rack in the center of the oven and preheat to 350°F. Lightly butter a 9 1/2-inch springform pan.

In a medium bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Using a wooden spoon, stir in the flour, rice flour, and ground ginger to make a soft dough. Stir in the crystallized ginger. Press the dough evenly into the prepared pan. Using the tines of a fork, press around the perimeter of the dough. Prick the dough, reaching down to the bottom of the pan, into 12 wedges.

Bake until lightly browned, about 30 minutes. Cool completely in the pan. Remove the sides of the pan. Cut or break the shortbread into wedges, following the perforations in the dough. (The shortbread can be prepared up to 5 days ahead, stored in an airtight container at room temperature.)

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Recent Reviews

I agree with the other
cook from Vancouver
and felt these were
wonderful. Of course,
I love ginger and am
probably biased. I
used the best unsalted
butter I could find.
Used several different
shaped cookie cutters
and found they were
ready in 18 min. Will
definitely make again
but will try adding
cardamom next time.

denibar from Vancouver, B.C. /

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The cookies were very crumbly and the crystalized ginger was much too strong. It may have been my fault though, because I tried to chop the ginger in the food processor and it over processed and stuck together. I then chopped it with a knife. The cookies had an OK taste, and the people at work ate most of them, but they didn't lick the platter clean.

A Cook from Jacksonville, FL /

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Awesome shortbread! I put the dough in the fridge for an hour or so, then rolled it out (about 1/4" thick) and used my small star cookie cutter, baked about 20 minutes until edges just turned very light brown. Made 3 dozen. Yummy!

A Cook from Vancouver, B.C. /

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I don't know if I did something wrong, but the shortbread crumbled completely when I tried to remove it from the pan. Taste was pretty good, although too much butter in my opinion. This wasn't crisp at all, and there was no trace of the "perforations", because the shortbread bubbled up so much. A sad experiment that went into the garbage instead of the Christmas baskets.